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Submitted by: Arlene Smulski from Lyons, IL
Originally shared on the web 05/25/2023

12 c. plain popped corn
1/2 c. pure maple syrup
1 T. butter
1 t. orange zest
1/2 t. salt
1 c. candy corn

Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a heavy saucepan, combine maple syrup, butter, orange zest and salt. Bring to a boil over medium-high heat, stirring often. Cook for 2 minutes without stirring. Pour mixture over popcorn; mix to coat completely. Spread coated popcorn in a single layer on a 17"x12" jelly-roll pan coated with non-stick vegetable spray. Bake at 300 degrees for 15 minutes; stir. Bake 3 minutes longer. Cool for 5 minutes; sprinkle candy corn evenly over popcorn and stir gently. Cool 25 minutes longer; store in an air-tight container. Makes about 13 cups.